I am looking for a different spin on how to make creme brulee,I have incorporated fruits but they dont' seem to bake well...any one have any ideas on what i can put inside it to give it some zest, beside the obvious(chocolate, caramel...)??
sasha, i use this one i got from B.Smith,cookbook,its really easy,and the taste wow,hope you like it,oh its very easy also
CRÈME BRULÉE
Makes 8 servings
1 1/2 pounds sweet potatoes, baked, peeled and pureed
2 1/2 cups granulated sugar
1 tablespoon fresh lemon juice
2 quarts heavy cream
1 vanilla bean, split in half
16 large egg yolks
In a medium bowl, mix together the pureed sweet potatoes, 1/4 cup of the sugar and the lemon juice until combined. Butter eight 8-ounce custard cups or ramekins. Spoon 2 to 3 tablespoons of the sweet potato mixture into each cup to form a 1/4 -inch-thick layer. Preheat the oven to 325 degrees.
In a medium saucepan, combine the heavy cream, vanilla bean and 3/4 cup of the remaining sugar. Bring the mixture to a boil over medium heat. Remove the pan from the heat. In a large bowl, whisk together the egg yolks and another 3/4 cup sugar. Gradually pour the egg mixture into the saucepan, whisking constantly. Return the saucepan to the stove and cook on low heat for 3 minutes, or until the mixture thickens.
Fill the custard cups with enough of the cream mixture so they are about 7/8 full. Place the filled cups in a baking pan that is large enough to hold them all. Add enough hot water to come within 1 inch of the top of each cup. Bake for 45 minutes, or until the custards are barely set and a toothpick inserted into the center comes out a little wet. Remove the custards from the baking pan and place them in the refrigerator. Refrigerate overnight.
Preheat the broiler. Lightly sprinkle the surface of each custard with 1 1/2 tablespoons of the remaining sugar. Place the custards under the broiler for about 30 to 60 seconds and let them brown. Keep an eye on the custards, as this happens quickly.
Remove the custards from the heat, and once the sugar has hardened (1 to 2 minutes), serve the Crème Brulée.
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